You made the ultimate delicious grilled cheese sandwich adding a lot of chees texture however this video will be levelled up in the kitchen fantastic video and extremely helpful for everyone thanks.
For everyone at home, you can make your own sodium citrate by reacting baking soda and a solution of citric acid in a pan on low/medium heat. You can use lime/lemon juice too, but you will get the flavor of the juice(minus the acidity since the baking soda neutralizes it) in your final dish, which can be very nice for a queso or fondue! Happy cooking! 😊
I attempted to do the square bread thing with a milk bread recipe and a covered pullman pan like you use....about twice the length of your pan (USA-PAN?). I thought I had calculated this recipe to scale for this pan but I was in for a surprise. I heard a loud POP from the oven and this bread blew the cover off sideways. No damage to the pan or the oven and the bread tasted great. Made some Monte Cristo type three layer Sammies with some process cheese I dunt with a Joule and some fancy melting salts from Modernist Pantry, and a lot of muffin rings, and three types of cheese. Yeah like one day making sandwiches but the experience was great. Love your channel.
Not a fan of cheese singles, but still another useful CS video. Using grilled cheese as a convenient way to examine the variable qualities of different breads and cheeses. Knowing more allows you to better decide how to create your own eating experience while cooking and baking.
I like to slice the sandwich after the first flip. Melty cheese oozes out and crisps up 🤤 I'll also shred a bit of cheese and melt/crisp it up in the crust. Can't have too much cheese!
The trick is to cook it open faced with a lid. Cooks the outer sides evenly, and the lid encourages the cheese to melt. Then you sandwich it and it glues itself shut with the melted cheese
Not the same thing as what they're talking about. Chef Steps looks at applied food science via modernist gastronomic techniques blending the artisanal approach found in high end cuisine with the consistency of industrial technology and food items processed at scale.
I made the manchego version of the cheese. It turned out much firmer than expected (sliceable with a knife) and did not melt quite like the video shows. as there are different ages of manchego, I wonder if mine was aged more than the recipe intended...
Even though I love the crunchy messy gooeyness of gc on artisanal breads, I want to try this. One question: The biggest gc lover in my life is lactose intolerant. She can eat cheese, but milk powder in anything is bad news. Any way of pulling off a similar bread without milk powder?
I've seen lactose-free milk powder here in Canada. If you can't find that, the recipe calls for 13g of milk powder, which is equivalent to 100 ml of milk(13g MP + 90 ml water). So maybe you could try slowly evaporating 100ml of lactose-free milk until you have something like 61ml(about 55ml of water + milk stuff) and use it on the Tangzhong instead of water.
Ultimate grilled cheese: extra sharp cheddar mixed with a little blue and topped with sour cherry preserves. Or if I am feeling anti-social - extra sharp cheddar, mixed with a little butter and garlic and maybe a touch of oregano. It is the ultimate marriage of grilled cheese and garlic bread!
My ultimate grilled cheese uses coconut oil (a ChefSteps trick) and then toasting in a combi oven with steam so the outside is perfectly evenly brown and the inside of the bread is moist. It's like a cover of Food & Wine version of grilled cheese!
So you go to a grocery store spend $50 for the fancy ingredients and fancy pan for a grilled cheese. Yeah I think I'll spend that much money just for a grilled cheese. 😂 🤙
This is a bit misleading, innit? To get that cheese pull, one has to make the sandwhich, then cut it, then put it back together, open it, lay in a slices of craft singles, close it again, wait for it to melt and then get the perfect cheese pull. Unobtainable by those not in the know. Be better!
Or you can just make the sandwich entirely, cut it, make sure both halves are as close together as possible then wait a few seconds for the cheese to recombine... You're making it way harder than it needs to be lol
@@CarelessForce dude, if your way worked, then why do you think, I specifically said that it's misleading and my way is the one they used behind camera? If you don't know what you're talking about, just try it out. Come back with your results.
@@Iamnobody9 I commented while only 2 minutes in when i thought you are only going to be a mysterious figure in the background. Def looking different up close ;) Great job with the bread it looks fantastic
As a non-USA person "Grilled Cheese" drive me nuts because the cheese3 is not actually grilled, but only the bread is. Whenever I ear "Grilled Cheese" I think about a nice slice of cheese, grilled to the pint where it develops a nice millard rich crust outside, and it's melty inside, all in a nice piece oof bread. Please grill the cheese for real.
@@un_lucio toasties is a hilarious and adorable name….anyways, can I ask where you’re from where “grilled cheese” means an actual grilled chunk of cheese? (And also, how does one grill a cheese without it going everywhere…?)
@@katl8825 LOL, totally agree on the toasties as a world. It's cute and hilarious. I'm from europe, were we have a great tradition of cheese and grilling them :D There are a number of different ways you can do it, it depends quite a bit from the kind of cheese you use: if you use "cheese" like craft singles of course it's not gonna work. If you start from a nice hunk of real cheese, correctly aged, with a "stringy dough: (ie: cheese that do the stretch when melted), you will be able to obtain a lovely Millard crust that encases the melted cheese. At that pint when you bite into it you go thought the crunchy crust and then sink your teeth in the soft stretchy cheese. It's legit an orgasm for your mouth if you love cheese. Of course the way yo cook it is important too. For instance if you stick a thin slice of cheese on a grill it will of course melt and vanish. But there are cheese you can actually put on a grill if you pay enough attention. A nice and hot Soapstone works great, but a light oiled frying pan can work great too in a pinch. In a nutshell you want to reach the 140-165 C, were the millard reaction happens, very quickly so that the outer proteins make the crust and keep the goo inside. That's pretty much the whole "secret". And when you put that between 2 pieces of nice bread, perhaps with a little jam, or a nice honey, spreaded on the bread, OMG so good. At that point you'd get it why the "grilled cheese sandwich" to me (but I'm not alone in this) doesn't look anything more than a weirdly named cheese toasties :D
@@un_lucio I love cheese and I think I would love your grilled cheese if I can figure out a way to do it (I love Parmesan/cheddar crisps) :) thank you for explaining to me!
In American classic grilled cheese was put on a diners "grill" which is essentially a giant frying pan. Not a real grill but the term stuck. So at home yes u pan fried a grilled cheese.
Amazing how happy you are when you never worked in a Professional Kitchen... And some say money doesn't buy happiness. But it can buy your online school 😂
he worked for famed butcher Bajon Jean Pierre, cooked for Pascal Barbot at L’Astrance, and worked with Pierre Hermé’s team at L’Ecole Grégoire-Ferrandi. He’s been Chef de Cuisine at Busaba in Mumbai, India, and Seattle’s Mistral Kitchen. Just copied off his bio. The more you know.
The only reason I watched this “chefsteps” video is because you cant make a grilled cheese with a sous vide machine. All of their other videos are totally useless and there are many chefs that came before the invent of the sous vide machine just a heads up
Im so confused, like the grilled cheese we all know and love is #1. But dude then criticizes all on it? That can't be true, if it was good as a kid, why is it bad now? I'm very conservative about my grilled cheese: white bread, American chese, real butter (margerine can do in a pinch) no artisanal bread, no mayonnaise, no gruyere cheese.
You do you, boo. Nobody is forcing you to change. You are allowed to love what you love...big deep breaths and move on from the *checks notes* grilled cheese sandwich video that upset you.
@@sorscha Thank u for reminding me I can express my opinion... while I expressed my opinion. its amazing that u didnt see the problem, or maybe u did but just skirted around it.
Geez did u work for a Federal Government Program. Too conplicated. Buy the high quality bread and cheeses that u want and butter and mayo ease side of bread and place cheese cris/ cross and fry in non stick pan until golden brown. Slice ob diagonal and ebjoy. Yoy kuke to hear yourself talf. We all do. Cut this video to half of the time. Were u p aid by the minute? Peace.
This is just another level of perfection
The shell was definitely taken for Jamie Oliver. Wish they would say that
Fantastic
The king of grilled cheese himself
Love these longer, more detailed videos🎉
You made the ultimate delicious grilled cheese sandwich adding a lot of chees texture however this video will be levelled up in the kitchen fantastic video and extremely helpful for everyone thanks.
That making of the new cheese was fascinating
For everyone at home, you can make your own sodium citrate by reacting baking soda and a solution of citric acid in a pan on low/medium heat. You can use lime/lemon juice too, but you will get the flavor of the juice(minus the acidity since the baking soda neutralizes it) in your final dish, which can be very nice for a queso or fondue! Happy cooking! 😊
That "American Cheesing" technique is brilliant.
I attempted to do the square bread thing with a milk bread recipe and a covered pullman pan like you use....about twice the length of your pan (USA-PAN?). I thought I had calculated this recipe to scale for this pan but I was in for a surprise. I heard a loud POP from the oven and this bread blew the cover off sideways. No damage to the pan or the oven and the bread tasted great. Made some Monte Cristo type three layer Sammies with some process cheese I dunt with a Joule and some fancy melting salts from Modernist Pantry, and a lot of muffin rings, and three types of cheese. Yeah like one day making sandwiches but the experience was great. Love your channel.
I thought I was the only one singing Halo theme music while preping food😂 7:10
Thank you, ! Looks great. I've never really went nuts over them. But these seem doable and have the best of both worlds. Thank you again
Truly incredible Chefsteps!!!
"I'm not into that. I don't like holes."
Perfection. And hilarity.
Not a fan of cheese singles, but still another useful CS video. Using grilled cheese as a convenient way to examine the variable qualities of different breads and cheeses. Knowing more allows you to better decide how to create your own eating experience while cooking and baking.
Anyone any idea on the watch that he is wearing? Looks really clean👌🏾
With raclette cheese 🧀 ! 😋
❤ the cheese SKIRT!
Love the bracelet! Where can I get one?
Love cheese, love bread but I agree. The deficits in the first two grilled cheese's definitely needed to be stated
No SMPH? Do you not like using it as an emulsifying salt anymore or did you go with just Sodium Citrate for accessibility/not scaring off lay people?
I like to slice the sandwich after the first flip. Melty cheese oozes out and crisps up 🤤
I'll also shred a bit of cheese and melt/crisp it up in the crust. Can't have too much cheese!
I’m making nacho bel grandi!
The trick is to cook it open faced with a lid. Cooks the outer sides evenly, and the lid encourages the cheese to melt. Then you sandwich it and it glues itself shut with the melted cheese
Not the same thing as what they're talking about. Chef Steps looks at applied food science via modernist gastronomic techniques blending the artisanal approach found in high end cuisine with the consistency of industrial technology and food items processed at scale.
0:10 wow Joshua in the background
His name is Matthew Woollen. Joshua is just a younger less experienced Matthew.
So glad that your have a Shokupan recipe! Been follow your for 10 years! Hope to see your grow in the next 20!
I made the manchego version of the cheese. It turned out much firmer than expected (sliceable with a knife) and did not melt quite like the video shows. as there are different ages of manchego, I wonder if mine was aged more than the recipe intended...
A good recipe. I have gotten in the habit of egg washing grilled cheese to finish the sandwich to deal with the holes in artisanal bread.
MAMAMIA!
How well could you freeze the shokupan slices? Would make it a lot easier to make this more often :)
It freezes very well.
Using a Pullman loaf pan to make a milk bread is a really good step here, makes a big difference in terms of texture and shape reliability.
I'm sure it does! I do not have one. I'm thinking of a way to do this without buying just that. Thank you!
I want to buy that apron really really bad.
I would've made sandwich #1 and be proud of myself 😭😭
Damn right
And there is absolutely nothing wrong with that!
Even though I love the crunchy messy gooeyness of gc on artisanal breads, I want to try this.
One question:
The biggest gc lover in my life is lactose intolerant. She can eat cheese, but milk powder in anything is bad news. Any way of pulling off a similar bread without milk powder?
I've seen lactose-free milk powder here in Canada. If you can't find that, the recipe calls for 13g of milk powder, which is equivalent to 100 ml of milk(13g MP + 90 ml water). So maybe you could try slowly evaporating 100ml of lactose-free milk until you have something like 61ml(about 55ml of water + milk stuff) and use it on the Tangzhong instead of water.
I remember the old videos where they made the cheese
What a great video.
Ultimate grilled cheese: extra sharp cheddar mixed with a little blue and topped with sour cherry preserves. Or if I am feeling anti-social - extra sharp cheddar, mixed with a little butter and garlic and maybe a touch of oregano. It is the ultimate marriage of grilled cheese and garlic bread!
Wish i had the time to do this at home
Joshua Weissman Cameo 😆
What's the brand of the carbon steel pan used?
Darto
My ultimate grilled cheese uses coconut oil (a ChefSteps trick) and then toasting in a combi oven with steam so the outside is perfectly evenly brown and the inside of the bread is moist. It's like a cover of Food & Wine version of grilled cheese!
So far its better than the ultimate egg salad and im only 5 seconds in cause it see its ACTUALLY A GRILLED CHEESE.
Looked like Josh Wiessman in the back at the start
His name is Matthew Woollen. Joshua is just a younger less experienced Matthew.
15:17 genius. That's some level 200 iq shllt right there.
Coming soon Parch, Artisinal Parchment Paper by ChefSteps.
Is that Josh weissman behind you?
His name is Matthew Woollen. Joshua is just a younger less experienced Matthew.
Is that Joshua Weissman in the background?
which bread knife is that?
Your crazy not to believe in a video where Joshua Weissman is in the background.
Joshua weissman behind?
I was thinking the same
Matthew is Joshua Weissman from Wish
Weird. I literally just made queso kraft singles with a similar technique. Equal parts milk and cheese and 3% total weight of sodium citrate.
How to make a cheese sandwich:
Step 1: Make the bread.
god tier grilled cheese has a thin layer of gochujang on the inside of the sandwich
Is that Joshua in the back?
Cheese calculator!
Super fun
Why did u cut the bread whilst it was still hot
anyone else think it was joshua weissman just trying to be low key in the back ?
That's Matthew, he gets that a lot. LOL
the bread is next level but the cheese process is pain
When I have a whole day to spare...this is exactly what I do when I make a grilled cheese sandwich.
Where is the cheese calculator?
On the Chefsteps site in the Melty Cheese article.
So "artisan" bread is like basic bread in Europe? Weird.
We get the mass produced stuff too.
Was not expecting a dose of bottom-shaming for Pride kickoff.
Thanks John! 🔫
Where do I get sodium citrate lol
Amazon
Andy Dwyer will be grateful.
Personally I don’t think you can one up Gordon’s grilled cheese
Did you get the cheese crown idea from Jamie Oliver's video?
Lol, food wishes did it earlier.
@@erkmerkk2950 a lot of people have been doing it for even longer
Jamie Oliver its powerfull
if i had to do this every time i wanted a grilled cheese sandwich, id never eat a grilled cheese sandwich!
So you go to a grocery store spend $50 for the fancy ingredients and fancy pan for a grilled cheese. Yeah I think I'll spend that much money just for a grilled cheese.
😂 🤙
This is a bit misleading, innit? To get that cheese pull, one has to make the sandwhich, then cut it, then put it back together, open it, lay in a slices of craft singles, close it again, wait for it to melt and then get the perfect cheese pull. Unobtainable by those not in the know. Be better!
I don't understand the need for a cheese pull. I only care if the sandwich tastes good
Wow! It's almost like advertisement is everywhere and we are beyond the point of return. Clout chasing has become the norm.
@@wwlittlejOfficial it's about presentation. That's all.
Or you can just make the sandwich entirely, cut it, make sure both halves are as close together as possible then wait a few seconds for the cheese to recombine... You're making it way harder than it needs to be lol
@@CarelessForce dude, if your way worked, then why do you think, I specifically said that it's misleading and my way is the one they used behind camera? If you don't know what you're talking about, just try it out. Come back with your results.
"Super artisanal bread" proceeds to show a normal loaf of bread ;)
Btw. what's going on with the fake Joshua Weissman in the background
Who is really real anyways? Be yourself.
@@Iamnobody9 I commented while only 2 minutes in when i thought you are only going to be a mysterious figure in the background. Def looking different up close ;)
Great job with the bread it looks fantastic
warburtons toastie bread, cheap cheese single…. Doesn’t get any better
What is a dog doing in a professional kitchen?!
The talking portions are very quiet compared to the music. It's annoying to constantly go to the volume during cuts.
john wick cooking damn
Hey watch this awesome video... buy pay us for the instructions.
Guy becomes chef to explain grilled cheese....in steps. Step 1: use the word Ultimate
Too much school no good .
One of the simplest sandwich made in to a nightmare 👎
As a non-USA person "Grilled Cheese" drive me nuts because the cheese3 is not actually grilled, but only the bread is.
Whenever I ear "Grilled Cheese" I think about a nice slice of cheese, grilled to the pint where it develops a nice millard rich crust outside, and it's melty inside, all in a nice piece oof bread. Please grill the cheese for real.
"Grilled cheese" is just shorthand for "grilled cheese sandwich." And the sandwich itself is actually grilled. 😁
@@SamDunham as someone that picked up english in his life I feel the brit's name "cheese toasties" is more true to product 😁
@@un_lucio toasties is a hilarious and adorable name….anyways, can I ask where you’re from where “grilled cheese” means an actual grilled chunk of cheese? (And also, how does one grill a cheese without it going everywhere…?)
@@katl8825
LOL, totally agree on the toasties as a world. It's cute and hilarious.
I'm from europe, were we have a great tradition of cheese and grilling them :D
There are a number of different ways you can do it, it depends quite a bit from the kind of cheese you use: if you use "cheese" like craft singles of course it's not gonna work. If you start from a nice hunk of real cheese, correctly aged, with a "stringy dough: (ie: cheese that do the stretch when melted), you will be able to obtain a lovely Millard crust that encases the melted cheese. At that pint when you bite into it you go thought the crunchy crust and then sink your teeth in the soft stretchy cheese. It's legit an orgasm for your mouth if you love cheese.
Of course the way yo cook it is important too. For instance if you stick a thin slice of cheese on a grill it will of course melt and vanish. But there are cheese you can actually put on a grill if you pay enough attention.
A nice and hot Soapstone works great, but a light oiled frying pan can work great too in a pinch.
In a nutshell you want to reach the 140-165 C, were the millard reaction happens, very quickly so that the outer proteins make the crust and keep the goo inside. That's pretty much the whole "secret".
And when you put that between 2 pieces of nice bread, perhaps with a little jam, or a nice honey, spreaded on the bread, OMG so good. At that point you'd get it why the "grilled cheese sandwich" to me (but I'm not alone in this) doesn't look anything more than a weirdly named cheese toasties :D
@@un_lucio I love cheese and I think I would love your grilled cheese if I can figure out a way to do it (I love Parmesan/cheddar crisps) :) thank you for explaining to me!
can somone out the trecipie for trhe bread in the comments
First!
I got so bored at the 4:37 minute mark.
Shouldn't slice hot bread like that. The bread is still cooking, wait till it cools.
Didn't you listen to what he said?
@@bostonbesteats364 He said nothing...
@@benjaminm4702 Listen again
Nothing to listen to
Blasphemy, and I'm not even a minute in
Ahahaha you so jealous, have no sandwiches like Melbourne Australia!
Why in god’s name would you do that whole melting/blending thing to cheese?!
This is pan fried not grilled
In American classic grilled cheese was put on a diners "grill" which is essentially a giant frying pan. Not a real grill but the term stuck. So at home yes u pan fried a grilled cheese.
@@wwlittlejOfficial.....that's telling them!!!!!
Amazing how happy you are when you never worked in a Professional Kitchen... And some say money doesn't buy happiness. But it can buy your online school 😂
Not sure who you're talking about but, Grant worked in professional kitchens for years before Chef Steps.
he worked for famed butcher Bajon Jean Pierre, cooked for Pascal Barbot at L’Astrance, and worked with Pierre Hermé’s team at L’Ecole Grégoire-Ferrandi. He’s been Chef de Cuisine at Busaba in Mumbai, India, and Seattle’s Mistral Kitchen.
Just copied off his bio. The more you know.
Why so depressed @klefdnb?
Far too many stages…grilled sandwich should be simple
for the love of God please stop whistling and tongue popping, annoying much
He can't help it anymore than he can stop being a child rapist or a kinder-garden school lurker.
Love the cooking on here really, but the childish noises are making me switch off. So unnecessary and dumb. Omit.
#blockedyou
What’s up with the annoying sound effects?
Too Hipster. 😐
The only reason I watched this “chefsteps” video is because you cant make a grilled cheese with a sous vide machine. All of their other videos are totally useless and there are many chefs that came before the invent of the sous vide machine just a heads up
Im so confused, like the grilled cheese we all know and love is #1. But dude then criticizes all on it? That can't be true, if it was good as a kid, why is it bad now? I'm very conservative about my grilled cheese: white bread, American chese, real butter (margerine can do in a pinch) no artisanal bread, no mayonnaise, no gruyere cheese.
You do you, boo. Nobody is forcing you to change. You are allowed to love what you love...big deep breaths and move on from the *checks notes* grilled cheese sandwich video that upset you.
@@sorscha Thank u for reminding me I can express my opinion... while I expressed my opinion. its amazing that u didnt see the problem, or maybe u did but just skirted around it.
We do not care
Weird comment? The dude is a chef, and makes a living experimenting with ways to make food taste better. What do you expect?
Regular grilled cheese is great, but Chef Steps is all about trying new ideas and concepts.
Oozy cheese like that is a nope. This isn't the ultimate, it's a fail.
babish did this years ago
Geez did u work for a Federal Government Program. Too conplicated. Buy the high quality bread and cheeses that u want and butter and mayo ease side of bread and place cheese cris/ cross and fry in non stick pan until golden brown. Slice ob diagonal and ebjoy. Yoy kuke to hear yourself talf. We all do. Cut this video to half of the time. Were u p aid by the minute? Peace.
studies have shown that pregelatinized starch or yudane is more efficient with higher quantities of flour. @NovitaListyani on youtube goes into depth